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Sous Chef - Highly Anticipated Opening in Californias Central Valley! Central Valley, CA Sous Chef - Highly Anticipated Opening in Californias Central Valley! Central Valley CA Salary: $55000 - $65000 Looking for a change of pace? Ready to move from a larger city into a tight community with great schools and an affordable cost of living? This opportunity is for you! Already highly lauded 3rd generation restaurateur and chef is opening a second concept in CAs Central Valley. With a modern pizza, old school technique mentality, this new restaurant will highlight hand crafted pizza made from the highest quality flour and dough that has been matured. The menu will also feature antipasti, salads, and locally sourced seasonal vegetables. The bar program will complement the cuisine with thoughtfully crafted cocktails and curated wine & beer selections. Anticipated to open in early Summer 2021, the restaurant will feature lunch and dinner in a full service setting with a vibrant bar area and outdoor patio. Preferred Qualifications: 1-2+ years working in a supervisor or culinary manager role (sous chef, KM, assistant kitchen manager, junior Sous chef) Experience managing and leading a team Passion for culinary and teaching others Knowledge of ordering and inventory systems Some background in independent, chef driven environments Strong attention to detail Effective communicator and team player Desire and willingness to learn High standards of safety, cleanliness and sanitation Benefits of Living in the Central Valley: Cost of living is inexpensive, relative to the rest of the state. The school districts arerated among some of the highestin the state! Close to several national parks, most notably Sequoia and Yosemite. It is very centrally located within California 3 hours south to LA or about 1 hour northeast to Yosemite National Park and 2-3 hours to San Francisco. The surrounding farmland is immense so there is plenty of easy access to affordable, quality, fresh produce! Compensation Includes: Competitive Base Salary Quarterly Profit Sharing Plan Medical Benefits PTO Equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Location: US-ID-MOSCOW System ID: 650132 Category: Culinary Employment Status: Full-Time Unit Name: UNIVERSITY OF IDAHO-WALLACE Unit Contact: $17.51 - $19.78 Plus excellent benefits NOW HIRING! Do you enjoy CONSISTANT SCHEDULES & HOLIDAYS OFF? Seeking 1 Full-Time, experienced Sous Chefs (Sr. Supervisor) for highly recognized public university! Sodexo offers excellent insurance and benefits including medical, dental, vision, Paid Time Off, MATCHING 401K Savings Plan, tuition reimbursement, and a host of discounts along with professional support to our employees. Sodexo is seeking experienced production cooks for the University of Idaho in Moscow, ID - just 15 minutes from Pullman WA, and 35 minutes from Lewiston. The University of Idaho is a public land-grant research university in Moscow, Idaho serving a population of over 10,000 undergraduate and graduate students. We are looking for friendly, engaging applicants who want to make a difference. Receive hands-on experience and training while working in a fast-paced environment and providing exceptional customer service. Things to Consider for the role: Typical schedules would be either Sunday-Thursday or Tuesday-Saturday, 6am-2:30pm, 12pm-8pm . Would require some flexibility in hours. Some weekends needed. No late nights . Hourly pay rate: $17.51 - $19.78/hr depending on level of experience. Must have experience supervising frontline teams Great work environment! OFF most Holidays, most of Summer OFF. Address: 1080 W 6th St, Moscow, ID 83844 Free meal(s) when working. Great opportunity to move further your food service career with an international company. Safety: Health and Safety is an integral part of Sodexo's mission to improve Quality of Life. We are committed to providing working conditions that protect our employees, clients, and customers. We regularly evaluate our sanitation and cleaning procedures, implement safe working practices including temperature checks and provide Personal Protective Equipment, including masks, gloves, and hand sanitizer. This position is considered essential personnel and is a great opportunity to contribute to the health and well-being of the community! Sound like the opportunity you are looking for? APPLY TODAY! Position Summary The Supervisor - Senior may work in any type of food location on client premises. This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services at either larger complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Understands and follows all policies and procedures. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management. Responsible for orientation and training of employees. Performs day-to-day assignments in addition to oversight duties. Works with customers to ensure satisfaction in such areas as quality, service and problem resolution. Promote the development of the foodservice team. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed. Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at larger complex facilities of commercial, health care facility, school, campus or other establishments. May perform other duties and responsibilities as assigned. Qualifications & Requirements Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Experience/Knowledge: High School diploma, GED or equivalent experience. 1or more years related work experience. Skills/Aptitude: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push, and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. 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Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. Whitetail Mountain Resort is now part of the Vail Resorts family and we've started hiring for our Winter 20-21 season! All Whitetail Mountain Resort employees receive a FREE ski pass that gives you access to skiing and riding at all Vail Resorts-owned mountains. Along with the free ski pass, employees also get discounts on food, lodging, and retail products, along with other pro-deal discounts on brand names. Join the team this season for an Experience of a Lifetime! The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: Assist executive chef in day to day operations of fine dining restaurants. Responsibilities include writing daily menu, ordering, receiving, teaching culinary students, scheduling, etc. Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. Managing budget and food cost control Supervising kitchen staff and developing staff Create a team atmosphere and lead by example Assist with hiring, discipline and retaining employees Other duties as assigned per management Qualifications: Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting Demonstrate the ability to communicate professionally. Must be able to write and produce menu. Culinary degree preferred. High school diploma or equivalent is required The ability to work independently and contribute to a positive, productive work environment A flexible schedule including early mornings, weekends, and holidays Be able to lift up to 50lbs and stand for long periods of time Resumes required As one of Pennsylvania's premier skiing locations, Whitetail Mountain has everything guests need to make epic memories. Join our team and experience the outdoors like never before. Your adventure starts now. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 254548

About Sprenger Health Care SystemsSince 1959 Sprenger Health Care Systems continues to be family owned and operated. Sprenger offers the full continuum of aging services including: Short Term Rehabilitation, Skilled Nursing, Memory Care, Assisted Living, Independent Living, Hospice, and Home Health.Our innovative care, excellent customer service, and compassionate dedicated employees have made Sprenger Health Care Systems a leader in providing exceptional health care. Sprenger Communities have a history of excellent Resident and Family Satisfaction Surveys, 5 Star Ratings, Deficiency Free Surveys, and US News and World Report Rankings.Sprenger Health Care Systems is committed to maintaining a fair and unbiased work environment and we welcome all qualified candidates to apply to any of our 15 Communities throughout Ohio and Indiana. We understand that quality of care starts right here with our employees. For those team members who rise to the challenge and exceed the standard of care, the career possibilities can be endless. Join us today to experience the Sprenger difference!The Ideal CandidateThe ideal candidate is energetic, organized and has strong multitasking abilities. Sous Chef/Production Managers should be committed to learning and complying with health care standards of food preparation for nursing homes. This position requires a candidate that can handle a high volume of preparation and service. You must be able to work in a team environment. Candidates should be able and willing to help in any area of dining services department as needed. Applicants should be passionate about culinary arts and be able to serve delicious and safe food to our residents. This position will report to the Director of Dining Services and by applying for the position you recognize that nothing in this job description restricts management's right to assign or reassign duties or responsibilities to this job at any time. You may be asked to help in other areas of the building as needed for the optimal performance of your building/department and the well-being of our residents. Essential Job FunctionsAs Sous Chef/Production Manager in a Grace Management Services facility you must be able to perform the following essential functions as demonstrated by the ability to:Be responsible for safely handling and preparing appetizing and palatable foodBe able to follow oral and written directionsFollow written menus and recipes as well as understand and follow menu extensionsUnderstand therapeutic diets and serves them as per physician's ordersFollow menus and recipes avoiding food wasteServe food according to meal schedulesBe responsible for care and cleaning of food service equipmentWork cooperatively with food service staff and other departmentsBe accountable for the information in the employee handbookAdhere to all facility policies and procedures including resident's rights, infection control, and safetyConsistently demonstrate dependability and punctualityAssume responsibility for the dining services staff in the absence of the Director / Assistant Director of Dining ServicesBe able to work independentlyComply with state, federal and OSHA regulationsComply with all facility policies and proceduresPlace food orders as directed by the Director / Assistant Director of Dining ServicesAttend in-services, seminars and food shows as directed by supervisorRepresent the dining services department in a professional manner and accept duties from supervisor in a cooperative mannerComplete other duties as assigned by supervisorBe responsible for putting away stock including rotating, labeling and dating all food and suppliesBe responsible for recording hot and cold food temperaturesBe responsible for overall sanitation of main kitchenJob QualificationsHigh School Diploma or G.E.D. preferred. Certification with the Dietary Manager's Association is preferred. All candidates must be proficient in basic computer programs and must be able to correspond timely through e-mail or other forms of technical communication as needed to successfully complete the requirements for this job. Employees are required to complete monthly on-line education courses to keep our team members knowledgeable on the latest information and regulations. By completing the application for this position, you acknowledge that you feel comfortable meeting these qualifications. Physical RequirementsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Individuals may be required to:Sit or stand for extended periods of timeReach above shoulder heights, below waist or lift as required to complete the job responsibilitiesProper lifting techniques, ability to read computer screens and the ability to follow written and verbal instructions are requiredMust be able to lift 35 - 50 pounds. Raising objects from lower to a higher position or moving objects horizontally from position to position. This requirement occurs to a considerable degree and requires the substantial use of the upper extremities and back musclesMust be able to balance, climb, crouch, grasp, kneel, pull, push, reach, stand and stoop adequately to perform the essential functions of the jobMust be able to hear, smell, feel and speak adequately to perform the essential functions of the jobMust be able to read and write the English languageMust be able to work inside and outside with exposure to outdoor weather conditionsTo read the entire job description, please click here

OverviewThe Production Coordinator is responsible for managing the activities of the Production area including all phases of food production, distribution and service. Primary responsibilities include: accountability for performance effectiveness of all personnel; monitoring for quality food preparation, maintenance of customer relations; requisitioning of food and non-food supplies from storeroom, maintenance of sanitation and safety standards in the main kitchen; equipment maintenance; employee training and foodservice.This is a full time position and requires flexible schedule availability: hours to start would be predominantly second shiftWhy Nationwide Children's Hospital?Why Nationwide Children's HospitalThe moment you walk through our doors, you can feel it. When you meet one of our patient families, you believe it. And when you talk with anyone who works here, you want to be part of it, too. Welcome to Nationwide Children's Hospital, where Passion Meets Purpose.Here, Everyone Matters. We're 12,000 strong. And it takes every single one of us to improve the lives of the kids we care for, and the kids from around the world we'll never even meet. Kids who are living healthier, fuller lives because of the knowledge we share. We know it takes a Collaborative Cultureto deliver on our promise to provide the very best, innovative care and to foster new discoveries, made possible by the most groundbreaking research. Anywhere.Ask anyone with a Nationwide Children's badge what they do for a living. They'll tell you it's More Than a Job. It's a calling. It's a chance to use and grow your talent to make an impact that truly matters. Because here, we exist simply to help children everywhere.Nationwide Children's Hospital. A Place to Be ProudResponsibilities1. Monitors the daily performance of all nutrition services workers in the main production area and assures conformance to established job standards.2. Fills in for production personnel as needed and able to assume all principal duties and responsibilities assigned to those positions.3. Assists the Production Manager as needed, will organize the production schedule for the best utilization of time, taking into consideration who is best for any preparation method.4. Evaluates the job performance of food service employees and production personnel.5. Interview and recommends Food service workers for hire.6. Conducts disciplinary action and recommend termination when necessary.7. Prepares excess hours reports and summary reports for excess hours and overtime.8. Within the scope of the operation, will be responsible for initiating projects and programs to insure the most effective use of personnel, equipment and food/supplies.9. Communicates operational charges, such as menu and food over production, to appropriate personnel and supervisor replacement when necessary.10. Evaluates the equipment needs of the operation. Initiates equipment maintenance and repairs, and recommends replacement when necessary.11. Ensures timely service of food to employees and patrons.12. Communicates with the Production Manager to assure quality products are prepared and the production needs of the operation are adequate.13. Supervisors will have knowledge of quality standards of food production, garnishing, food merchandising and displays.14. Evaluates menu items, judges product acceptability, and makes recommendations for menu changes when necessary based on sales.15. Establishes and directs on-going sanitation program and cleaning schedules in accordance with departmental policies.16. Maintains an active role in the departmental quality control program. Assists in the resolution of identified problem areas17. Responsible for the completion and analysis of weekly and monthly quality control reports as required by the departmental quality control program.18. Initiates and recommends corrective active when necessary.19. Communicates with other departments with regard to inter-departmental programs and concerns (engineering, laundry, housekeeping, etc.).19. Administers hospital personnel policies and handles personnel problems within assigned area.20. Conducts orientation and training to all food service workers to insure full and proper utilization of labor.21.monitors Production area usage in compliance with budgetary cost guidelines including food, paper, production supplies and repairs to equipment.22. Completes daily reports as per policy. Completes daily production/leftover reports forms for the hot, cold and pastry production.Recommends adjustments to the daily quantities of food produced and received from the kitchen.23.Conducts safety inspections of the main production area and takes immediate action to remedy problems.24.Review production area incidents and documents in log book for follow-up with next supervisor.QualificationsKNOWLEDGE , SKILLS AND ABILITIES REQUIRED1. High school graduate or equivalent and completion of a Certified Dietary Manager course OR enrollment in a college program in Dietetics or Hospitality Management OR an equivalent combination of education and experience. Basic and broad knowledge of medical, nutritional, and accounting terminology?s; labor laws; employee management principles; and department operations.2. Certified in food protection, or become certified within (6) six months of the date of hire.3. One to two years? progressively responsible experience in a hospital or nursing home nutrition services department setting.4. Analytical ability necessary to resolve problems that may arise during the shift.5. Skill in operating computers and various food preparation/kitchen equipment/formula room (e.g., ovens, dishwashing machines, autoclave).6. Interpersonal skills necessary to work with department staff, CHI nursing staff and other hospital employees, patients and their families.7. Oral and written communication skills required to prepare reports, and to interact with patients and their families regarding nutrition-related issues.8. Ability to manage multiple areas and projects/priorities simultaneously and to effectively maintain multiple reporting relationships.9. Competency in clinical computer systems and applications desired.10. Demonstrates the ability to plan, organize, gather, integrate, evaluate and report data for systems enhancements.11. Demonstrates the ability to work with health care personnel in a variety of settings12. Understands the information system needs of Nutrition Services in relation to customer expectations and product delivery.13. Understand the relationship of Diet Office System in complex IS environment.MINIMUM PHYSICAL REQUIREMENTSWalking/standing (including pushing nourishment care weighing 100 pounds) ? 85% Typing ? 10%Talking on telephone ? 5%

Position: Sous Chef Department: Brewery Reports To: Brewery Executive Chef Status: Non-Exempt Starting Wage : DOE Summary Sous Chef is a working position in the restaurant and is responsible for preparing and implementing daily menus. Incumbent supervises all activities of kitchen employees, including, but not limited to, food presentation, safety, inventory, and sanitation. Essential Duties and Responsibilities include, but are not limited to the following: As a Sous Chef you will assist the Brewery Executive Chef in the training of all kitchen employees for the Brewery Restaurant. Performs as a team member with cooks, dishwashers, supervisors, and pertinent culinary associates in producing a smoothly and efficiently run operation on a scheduled shift. Assists and oversees all areas of food production in the Brewery Restaurant. Maintains food standards as set forth by the Food & Beverage Director and the Brewery Executive Chef in the Brewery Restaurant. As a Sous Chef you will assist the Brewery Executive Chef in the development of new menus, recipes and follow all recipes and control procedures. Maintains inventory control system, purchasing, and record keeping. Organizes and balances work load for food preparation crew. Organizes and cleans walk-ins, reach-ins, and all storage areas. Communicates any problems and/or concerns to the Brewery Executive Chef without delay. Food Safety Program and Training. Other duties and assignments as deemed necessary by management or the Brewery Executive Chef. Supervisory Responsibilities A Sous Chef must be able to supervise and communicate effectively with a diverse work force. Works in a team environment, allocating the work-load for all food preparation areas. Communicates with/assists other department personnel with food requests and set-up. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Education and/or Experience Education Level - High School Diploma or GED equivalent required. Experience - Minimum 2 years experience in related field, prefer 2 years in a supervisory role. Special Skills - Ability to lead by example and train effectively. Demonstrates ability to provide team building techniques. Language Skills Ability to read and interpret documents such as safety rules, operating and procedure manuals. Ability to communicate effectively with guests and other employees. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving several variables in standardized situations; ability to define problems, collect data, establish facts and draw valid conclusions. Certificates, Licenses, Registrations Class B Gaming License ServSafe Food Safety Manager Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand, walk and sit; use hands to finger, handle, or feel; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; and talk and hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Work Environment The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights. PM20 PI

GENERAL SUMMARY Silverspot Cinema is looking for a passionate, and flexible Assistant Kitchen Manager/Sous Chef. This position will assist the Kitchen Manager in maintaining operations by leading as an example in quality standards, sanitation, cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, and cost control. This position will report directly to the Kitchen Manager. Silverspot Cinema is a customer-centric company specializing in sophisticated cinemas offering an enhanced, hassle-free entertainment experience in a boutique environment. In addition to traditional Hollywood fare, Silverspot offers independent films, award-winning foreign films and a cultural arts program featuring operas, ballets, live theater, and concerts. Silverspot Cinema offers a competitive salary and great benefits! For management positions, Silverspot covers 100% of employee only health insurance, dental, vision and basic life insurance/AD&D. We also offer dependent/spouse coverage as well as supplemental benefits such as short-term disability and long-term disability. Our eligible associates also enjoy vacation, sick leave, paid holidays, movie passes and employee discounts. ESSENTIAL DUTIES AND RESPONSIBILITIES: (other duties may be assigned) Develop and maintain an in-depth familiarity with the kitchen's operations so that they may fill in for the Kitchen Manager when needed. Assist the Kitchen Manager in resolving any problems that may arise in the kitchen with functionality and operations. Ensuring all kitchen staff is following proper procedures and protocols. Oversee the kitchen while also hands on working with staff. Work with the Kitchen Manager to ensure the best working conditions and quality service possible. Control purchases and inventory by doing weekly food orders. Meets with Kitchen Manager and General Manager to ensure proper inventory levels. Reviews weekly reports with Kitchen Manager to analyze food cost and take corrective action. Maintains a clean and safe environment by following and enforcing sanitation standards and procedures while upholding health code compliance. Controls labor by scheduling according to a weekly budget and managing daily according to sales. Responsible for developing and maintaining a positive and professional working culture. Always complies with all sanitation and nutritional regulations and safety standards. Stays up to date on current food and industry trends locally and nationally. QUALIFICATIONS A minimum of 3 years of experience in Sous Chef role or similar. Supervisory experience is a plus. College degree is a plus and preferred. ServSafe Manager Certification, or the ability to obtain one within 30 days of employment. Must keep all relevant certifications/credentials up to date (i.e. Serv Safe, Food Handler and/or Alcohol Server). PHYSICAL DEMANDS Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Must be available to work nights, weekends and holidays Reliable, consistent work attendance is a requirement and essential function of this position Silverspot Cinema is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability status, protected veteran status, or any other characteristic protected by law. Silverspot Cinema also participates in E-Verify. PI

Sous Chef - Senior Living - Orland Park (Chicago Market) (Finance)General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. Thank you for your interest in HHS. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Sous Chef (Finance)Job Title: Sous Chef FLSA Status: Hourly, non -exemptOVERALL JOB PURPOSE To prepare nutritious, appetizing and attractive meals, while working as a team with other Food Services members to provide smooth, efficient and safe operation of the kitchen area. All policies and procedures of Sunshine Retirement must be followed, including menus and portion-control requirements.MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS Must be 18 years of age.High school graduate or equivalent.Culinary Arts Degree or equivalent experience.Two (2) years of experience in institutional or full service restaurant cooking.Maintain food handlers permit as necessary to fulfill state requirementsAbility to read and prepare recipes, in careful detail, as provided by Sunshine Retirement Living.Knowledge of and ability to conform to Food Service sanitation practices.Ability to work with staff and residents to resourcefully resolve food service problems.Possess computer skills, including word processing and spreadsheet applications.Ability to maintain logs, reports and records.In addition to the above, the following skills are preferred: experience serving senior citizens; familiaritywith laws and regulations applicable to the Community and Human Resources.Demonstrated ability to communicate effectively in English, both verbally and in writing, with residents and staff.Ability to work in a team setting and be a team player.Maintain a positive, respectful, and professional approach with coworkers and residentsAbility to keep all business and operations information confidential.Possess excellent customer service and organizational skills.Ability to work under little supervision with time constraints while maintaining a high level of performance and meeting department deadlines.Ability to follow and adhere to policies, procedures and standards ESSENTIAL JOB DUTIES AND RESPONSIBILITIESReview menus and daily food production worksheets for instructions.Prepare meals following Sunshine Retirement menus and recipes.Practice Sunshine portion-control standards.Follow safe food-handling procedures.Ensure that food, supplies and appropriate personnel are available for the meal and assists in coordinating prep for the following days menu.Serve nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are met.Complete leftover logs and use leftovers in a time safe and creative manner to minimize waste.Follow procedures for covering, labeling, dating and storing food in a timely manner.Ensure Temperature logs are completed at required time (Cooler, Freezer, Production Sheets, and Dishwasher).Follow Sunshine Retirement sanitation and state and local health department standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and charts.Focus on resident satisfaction and resolve any food-complaint issues as needed.Oversee the Community Food Services staff and overall kitchen operation in the absence of the Executive Chef.Assist in training new food service employees.Ensure that all Cooks and Food Services staff are in appropriate, clean and neat uniforms.Assign tasks as needed and assist in the set-up of special functions.Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if required.Performs other duties as assigned by supervisor.OTHER JOB DUTIES AND RESPONSIBILITIESPerform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishablegifts from residents, vendors, Community management, or others.Meet the assigned work requirements of the job. Regular attendance is required.Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude.Represent the Community in a professional, courteous, and friendly manner.Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weatherconditions. If you have questions, check with your supervisor.Adhere to all company policies.Promote resident advocacy and demonstrate excellent customer service at all times.Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises.Attend education and training classes as necessary to fulfill state regulations applicable to theposition.Maintain personnel, resident and business proprietary and/or confidential matters/material in strictconfidence with management of the company (and/or other company staff as needed).PHYSICAL REQUIREMENTSPhysical Demands and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.20% or less20% to 40%40% to 60% 60% to 80%80% to 100%StandXWalkXSitXPushing, pulling and/or reachingXGrasping and fine manipulationXClimb or balanceXStoop, kneel, crouch, or crawlXTalk or hearXTaste or smellXLifts Weight or Exerts Force20% or less20% to 40%40% to 60%60% to 80%80% to 100%Up to 10 poundsUp to 25 poundsUp to 50 poundsXUp to 100 poundsXMore than 100 poundsThe Community reserves the right to revise the duties set forth in this job description at its discretion.

EXECUTIVE SOUS CHEF NEEDED FOR CULINARILY DRIVEN RESTAURANT Executive Sous Chef Experience & Skills 3+ years experience with restaurant culinary leadership as a Chef de Cuisine or Executive Sous Chef The desire to work in a culinary environment with room for creativityExperience with private events and cateringStrong communication & interpersonal skillsComputer literacy and willingness to learn new systems and softwareMust be authorized to work in the US on a full-time basisExecutive Sous Chef Key CompetenciesInterested in motivating teams, developing staff, and minimizing turnoverDisplays leadership abilitiesTask-driven, with a focus on meeting core objectivesProven ability to run a profitable kitchen that produces outstanding resultsProfessional culinary trainingWhat s In It For YouSalary of $45,000 to $55,000Paid time off on an accrual basis Medical benefitsWork with a solid, growing restaurant groupSound Like You?We d love to hear from you! Please submit your resume (indicate dates of employment for each role) that includes personal email and phone

Kings Dining & Entertainment Lynnfield is a unique 21-thousand square-foot venue with Bowling Lanes, Shuffleboard and more! Kings Dining & Entertainment also features a full service restaurant, 2 different 20+seat bars, dance floor, tons of high definition and big screen TV's and a 120 speaker 22 amplifier sound system playing classic rock, 80's, 90's and pop hits from today!Kings Dining & Entertainment is a HIGH ENERGY venue that caters to ALL ages during the day and is 21+ at night.Follow Us: Facebook | Twitter | Instagram | WebsiteKings Dining & Entertainment, an award-winning entertainment complex featuring amazing food, cocktails, bowling, sports, dancing and music, is seeking amazing staff to join our growing and successful team!!Our company is growing fast and we need the best people to help us grow! We LOVE to promote from within - AMAZING OPPORTUNITIES for those who work hard!Benefits:Clear path to advancement opportunities. We love employees who grow with us!Fun, friendly work environment. Enjoying work is part of our brand!Free meals and discount dining!TEAMWORK and a GREAT attitude are required! * Must have flexible availability Weekends & Holidays required * Previous culinary experience in high volume restaurants * Ability to manage a large culinary team * Ability to keep the kitchen clean, organized and to code

Duties and Responsibilities Builds cooperative relationships with national and local market prepared food vendors. Develop strategic alliances based on innovation and product development. Negotiate pricing, vendor programs, delivery, and payment terms for prepared food products. Facilitate mutually beneficial agreements around promotional opportunities and support. Be first to market in new products, innovation, and points of difference. Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency. Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise. Completes all required reports, logs, and culinary audits/reviews in a timely manner. Lead, contribute to and execute parts of the culinary strategic plan for the division. Launch line reviews in support of customer and seasonal expectations. Leverage fact-based decision making to drive growth and profitability. Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space. Orientates new cooks within their respective area, core culinary standards and established food programs. Provides support for new restaurant openings and/or renovations. Provides leadership to culinary team members and kitchen managers. Assists with training, coaching and development of culinary team members.

Position Information Location: Canopy San Antonio SummaryThe immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn't on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation. ResponsibilitiesRESPONSIBILITIESThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list: Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance Help Organize, Oversee and Manage all Food prep operations in Daily Operations Help Create assigned menus, recipes, use records, Help organize and execute assigned menu implementation list and timelines Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs Execute all accounting procedures required not limited to and including F check book, Food checkbook, invoice processing, payroll, monthly inventories and P critiques in conjunction with, or as assigned Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all Food related expenses and ensure budgeted levels are achieved Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Analytical Skills Leading Edge Creativity Adaptability Customer focus Coaching Energy Selecting A Players Team BuildingSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge All stewarding cleaning and maintenance equipment Basic Human Resources Skills and Knowledges Basic Sales Skills, and Technique KnowledgesEDUCATION/EXPERIENCE Associates of Culinary Arts or Business Administrative WORKING CONDITIONS 35% Cerebral and 65% Physical

Sous Chef Woodbridge, Virginia. Immediate opening for a sous chef/kitchen manager to join an exciting culinary venue. This is a state of the art operation, new build, food and beverage operation. If you have experience managing a scratch kitchen, overseeing operations, speed of execution, sanitation and expo functions this could be a great opening. This role comes with a premium salary, benefits, vacation, bonus and excellent career growth options. If you have 2 + years' experience at the sous/AKM level and are on track for your own kitchen then please send your resume. Qualified candidates are invited to send their resumes by return e mail. Presented by Tom Bull with Gecko Hospitality

Sous Chef We have an immediate opening for a sous chef, Fredericksburg Virginia area. This is an upscale casual/premium venue, open kitchen with scratch recipes. The ideal sous will have 1-2 years' experience in a supervisory culinary role, ideally with a more corporate style restaurant. Experience with recipes, systems, procedures and structure are preferred. This is an exciting opportunity with career upside and potential growth to Executive Chef. The position comes with full benefits, vacation, top tier salary and bonus. To learn more about this local opportunity please submit your resume for consideration and more information. Presented by Tom Bull with Gecko Hospitality

Executive Sous Chef Relocation assistance to DC We have an immediate Executive Sous chef opening for an upscale restaurant located in the heart of Washington, DC. This is a new location, premium, Indian, authentic ethnic cuisine, poised for continued expansion. This is considered a high visibility, high profile position and will support the senior Executive Chef. This position can lead to career advancement within a prestigious restaurant, highly regarded in the community with outstanding culinary reviews. The restaurant is featured in the Michelin Guide and seeking a Michelin Star Base pay in the $60K range, bonus, benefits, vacation and a venue to be proud of. Relocation allowance to the DC area The ideal candidate will have relevant culinary experience with regional Indian cuisine, tandoori and general authentic Indian culinary skills. To learn more about this role please send your resume by return e mail to Presented by Tom Bull with Gecko Hospitality Interviews will be local and in person.

Sous Chef Alexandria, Virginia area. This is an exciting opportunity for a sous chef to join a vibrant new restaurant venue with rapid growth. If you have scratch kitchen experience with management and/or sous chef experience this could be a tremendous opportunity to advance your career. We offer benefits, vacation, work/balance and rapid career advancement We operate in the casual, premium segment, high quality regional cuisine. To learn more about this brand and apply for the sous chef role please send your resume for immediate consideration. Interviews are immediate, the position is available now. Presented by Tom Bull with Gecko Hospitality.

Sous Chef Entry level We have an opening for a casual theme, scratch restaurant operation in the Falls Church area. This position will report to the Regional Chef and will have full responsibility for daily culinary restaurant operations. This is an excellent opportunity for a chef to advance their career to more responsibility. If you have 2+ years' experience as a sous chef or AKM in a scratch, independent or corporate restaurant with $2M+ annual sales then this could be a great match. Ideal skills and experience will include team building, cost control, execution, sanitation and BOH leadership. A passion for culinary and a desire to grow your career will be a plus for this role. Base pay in the $50K range and includes full benefits. Presented by Tom Bull with Gecko Hospitality. Please send resumes by return e mail

Sous Chef Casual Theme New Restaurant Opening Upscale, casual, vibrant, chef driven concept: $65,000 - $75,000 salary Our Company is searching for a Professional Sous Chef who is passionate and creative. If this sounds like the type of Sous Chef position you have been searching for, Apply Immediately for our location in McLean, Virginia. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Apply Today for our location in Mclean, Virginia. Title of Position Sous Chef Job Description: The Sous Chef is the Executive Chef's right hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of competitively superior team members and guest experience. The Sous Chef position was designed to help lead the team of kitchen professionals to deliver high quality, great tasting food, proper food safety procedures and profitability. The Sous Chef has to be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Benefits: • Industry Competitive Salary • Health / Life Insurance • Vacation Time • A Dynamic, Fun Work Environment Qualifications: • Three plus years of culinary management experience in a high volume atmosphere is a requirement for the Sous Chef • A requirement for the Sous Chef is a true passion for the development and mentoring of others • The Sous Chef must be proficient in achieving financial results • Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess • The Sous Chef should always be able to provide consistent support to the success of the operation Apply Now-Sous Chef located in McLean, Virginia If you would like to be considered for this position, email your resume to

Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia . Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelor's degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to